Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a large bowl, combine the zucchini with the onion, garlic, cheese, eggs and vegetable oil. Stir in the flour, baking powder and salt.

Step 2    

In each of 2 very large skillets, heat 3 tablespoons of the olive oil until shimmering. Add slightly heaping 2 tablespoon-mounds of batter to the skillets 3 inches apart. Spread each pancake to a 2 1/2-inch round and cook over moderately high heat until golden around the edges and bubbling in the center, about 3 minutes. Flip the pancakes and cook until golden on the bottoms, about 2 minutes longer. Serve hot.

Make Ahead

The pancakes can be cooked early in the day; drain on paper towels and reheat in a warm oven.

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